00:00So much flavour and very easy prep is exactly what one of my readers discovered with these
00:06beef kushiaki skewers. Fire up your grill and let's cook!
00:11For a printable version of this recipe, visit my website. Just Google
00:15beef kushiaki starchy to find me. Let's start by preparing our beef.
00:20Today I'm using about 300g of top round steak, but any thicker steak you like with a bit of fat
00:27will do and there's no need to get Wagyu. Cut it into about 3cm pieces. You want them to be
00:35a
00:35uniform size so that they cook evenly. The steak I'm using today has a lot of marbling but no fat
00:41cap.
00:42However, if your steak has a fat cap, you shouldn't waste it. Cut it off, cut it into small pieces
00:48and
00:49save it to alternate between the meat when it's time to put them on a skewers. This will help keep
00:56the meat juicy and add more flavours. Now for the marinade. Place the beef in a
01:03sealable bag and add 1 tablespoon of Worcestershire sauce, 1 tablespoon of sake, 1 tablespoon of mirin,
01:121 tablespoon of great apple, 1 tablespoon of sesame oil, 1 teaspoon of oyster sauce,
01:211 teaspoon of green garlic, 1 bay leaf, ½ teaspoon of fresh ginger, ¼ teaspoon of sea salt, and about
01:31¼ teaspoon of white pepper. As always, all ingredients and exact measurements for this recipe
01:37can be found in the description box below. Seal that bag and massage everything together until the
01:44seasonings are evenly distributed, and the beef is fully covered. This combination might seem unusual,
01:50but trust me on this. The grated apple has a subtle sweetness that tenderises the meat while
01:56complementing the umami-rich flavours of the Ushusha and oyster sauce. Pop it in the fridge and let it
02:03marinate for at least 30 minutes. Once the marinating time is up, reheat your grill or broiler
02:10on medium-high for 5-10 minutes. While you wait for it to heat up, let's assemble our skewers.
02:16Push the pieces of beef onto the skewers, about 4-6 pieces per skewer. Now, I'm using an indoor
02:23fish grill because, well, I don't have a garden. Actually, I've never lived in a place with a yard
02:29in my entire life. So, if you're one of those lucky people with a beautiful big garden and a BBQ
02:36set-up, please live my dreams for me and give this recipe the ultimate outdoor treatment it deserves.
02:43Just remember to adjust your cooking times and heat. And by the way, if you love this recipe,
02:49I think you'll also love my beef goudon recipe. Check the description for more related recipes.
02:57Once assembled, place them on a wire rack and sprinkle with a pinch of coarse salt and freshly ground
03:04black pepper. Grill for 5 minutes on this first side. After 5 minutes, turn the skewers and sprinkle
03:14the other side with salt and pepper, then return them to the grill for 4 minutes.
03:22Once 4 minutes are up and the beef is cooked through with that gorgeous lightly charged surface,
03:28remove them from the grill. Now, serve these beauties up with a sprinkle of Japanese chili pepper,
03:35known as shijimi togarashi, and a squeeze of fresh lemon juice. The marinade alone is quite sweet,
03:42so these two elements are quite important for balanced flavours. And there we have it. It's the kind of skewer
03:50that disappears at parties or barbecues, which is either a compliment or a warning depending on how
03:57many you made. Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:05Okay, let's go over the ingredients one more time. And if you're ready to cook, grab the written
04:09instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
04:15Here we go, the link to the full recipe is on the screen for you now. And if you want
04:19to watch more
04:19similar videos, don't miss my beef playlist popping up on your screen as well. Thanks so much for
04:24watching and I hope to see you in the next one. Bye!
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